Green Curry With Chicken and Baby Eggplants |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe by Chef Arun at Arun's Thai Restaurant in Chicago, IL. One of my favorite Indian dishes! (I often modify it to be vegetarian) Ingredients:
1 lb chicken breast, thinly sliced |
1 tablespoon corn oil |
1 recipe green curry paste (see below) |
2 cups coconut milk |
1 cup chicken stock |
4 tablespoons fish sauce |
1 tablespoon palm sugar |
2 baby eggplants, cut in bite sized pieces |
10 pieces cherry eggplants, if available |
2 cups sweet basil |
3 kaffir lime leaves |
1 tablespoon fresh red chili pepper, shredded |
1/2 cup fresh green finger hot chili, minced |
2 tablespoons shallots, thinly sliced |
2 tablespoons garlic, minced |
1 tablespoon galangal, minced |
2 tablespoons lemongrass, minced |
1 tablespoon cilantro, minced |
2 teaspoons shrimp paste |
2 teaspoons salt |
1 tablespoon coriander seed |
2 teaspoons cumin seeds |
1/2 cup water |
Directions:
1. Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
2. Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
3. Combine the sliced chicken breast and the curry paste in a pan over high heat. Stir the chicken mixture until the chicken is nearly done.
4. Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done.
5. Add the eggplants and cook on very low heat until just done, about 2 minutes.
6. Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.
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